Categories: Vegetables- Asparagus

Ingredients

• 3/4 lb. mushrooms, rinsed and minced
• 1/4 tsp. Oriental sesame oil
• 2 tsp. grated fresh ginger
• 1 Tbsp. soy sauce
• 2 Tbsp. oyster sauce (or 1 more tablespoon soy sauce)
• 1/4 cup regular-strength chicken broth
• 1 carton (14 to 16 oz.) firm tofu, drained and cut into 1/2-inch cubes
• 1 lb. asparagus, tough ends trimmed
• 4 green onions, ends trimmed and thinly sliced

Directions

1. In a 10 to 12-inch frying pan, combine mushrooms, salad oil, sesame oil, and ginger. cook, uncovered, over medium high heat until all liquid from mushrooms evaporates, about 15 minutes; stir often.

2. Add soy sauce, and broth; stir until simmering. Gently mix tofu (cubes break easily) with sauce until tofu is warm, 3 to 5 minutes; keep warm.

3. Meanwhile, bring about 1 inch water to boiling in a 10 to 12-inch frying pan over high heat. Add asparagus and boil, uncovered, until just tender when pierced, about 4 minutes. Drain and arrange spears equally on 4 dinner plates.Spoon sauce equally across asparagus; sprinkle with onions.

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